Reduction of Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water

Application of electrolyzed water in the food industry

Yu‐Ru Huang, Yen‐Con Hung, Shun‐Yao Hsu et al. · Food Control · 2007 · 614 citations

Agriculture, Chemical Engineering, Food Science +12

Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

Jane L. Guentzel, Kang Liang Lam, Michael A. Callan et al. · Food Microbiology · 2007 · 293 citations

Agriculture, Food Science, Microbiology +13

Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens

Chyer Kim, Yen‐Con Hung, Robert E. Brackett · International Journal of Food Microbiology · 2000 · 267 citations

Agriculture, Food Science, Microbiology +17

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables

Maribel Abadías, J. Usall, Márcia Oliveira et al. · International Journal of Food Microbiology · 2008 · 262 citations

Agriculture, Food Science, Microbiology +16

Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs

Wei Cao, Zhiwei Zhu, Zheng Xiang Shi et al. · International Journal of Food Microbiology · 2008 · 242 citations

Agriculture, Food Science, Microbiology +16